Whisky Magazine Issue 9
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You can't mistake the taste of Irish Whiskey in Gallweys' award-winning chocolate truffles. Maisha Frost forgets the calorie counting to report on a luxurious confection that is in a class of its own
Chocs do not come much posher than Gallweys' truffles, hand made in Waterford. Dark and delicious or pale and creamy with satin-smooth interiors, each indulgence is choc-a-bloc with whiskey.
Neither over-sweet nor insipid, it is the combination of the two flavours, first the rich rush of cocoa swiftly followed by a distinctive flush of whiskey, that has led to their undisputed success. Indeed should you ever be entertained by an Irish ambassador somewhere in the world, there's a fair chance Gallweys' truffles will appear on a silver dish during the post-prandial relaxation. Chocolates like these don't just happen, they are the result of tradition and expertise nurtured over generations. Indeed embedded in each Gallwey truffle is a little bit of Irish whiskey history as well.
The story goes back to the 17th century when traders from Kinsale forged links with Spanish and French wine and spirit makers. Many families inter-married and the Gallwey name
itself can be traced back to Henrietta Gallwey who became the Marquesa of Goulaine and ran a nice line trading muscadet from
Grichi Gallwey, who now runs the truffle operation from her kitchen in a large old Victorian house overlooking the glorious coastline of southern Ireland, was herself the result of this early Euro enthusiasm. Her father was Irish and her mother Spanish, a descendant of the Jerez sherry baron, the Marquis of Real Tesoro.
When Grichi married Dayrell Gallwey, she was joining a family whos...